10 Minute Peanut Sauce Rice Noodles - The Twin Cooking Project by Sheenam & Muskaan

The pressure builds and you start counting down minutes until you eat. You notice that float valve holding steady, that silent promise something tasty is cooking inside. When you hear the valve hiss, your belly kinda rumbles new rhythms, ready for what's next.

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Steam cues coming from the sealing ring let you know all is going right. You recall the smell starting to fill your kitchen, warming up those cold city vibes. Broth depth inside the cooker makes the tofu soak in flavor just right.

You spot your timer ticking down, seconds feeling longer now. You sense the moment your meal will be ready to enjoy, creamy peanut sauce and crispy tofu joining with fresh broccoli over rice. Dang, you can’t wait to dive in.

The Truth About Fast Tender Results

• You gotta trust the pressure cooker to get tofu perfectly crispy then tender.
• The float valve tells you when the cooker reaches pressure so you know the timer starts right.
• Steaming broccoli inside the cooker keeps it just tender with a bit of crunch still.
• The sealing ring keeps steam locked in so flavors don’t escape.
• Adjust broth depth properly to avoid dryness or sogginess.
• Valve hiss is your cue that the cooking stage is happening, listen for it.
• Cooking fast means you keep veggies bright and tofu cooked through without falling apart.

Your Simple Ingredient Checklist

• 200 grams extra firm tofu (press it good to get rid of moisture)
• 175 grams broccoli (cut into small florets, bite size)
• 3 tablespoon olive oil (split for frying and sauce cooking)
• Salt and pepper to taste (don’t be shy)
• 2 tablespoon corn flour (for coating tofu crispy)
• 1 tablespoon sesame oil (throws in a nutty aroma)
• 2 cloves garlic, grated (fresh garlic always wins)
• 2 tablespoon peanut butter (creamy, no weird chunks please)
• 1 tablespoon sriracha sauce or another hot sauce you like
• ½ tablespoon dark soy sauce for richness
• ¼ cup water (just enough to loosen the peanut sauce)

Walking Through Every Single Move

Step one is pressing your tofu. You gotta squeeze out all that extra moisture so it crisps up real good. Then cut into cubes that are easy to handle.

Step two toss those tofu cubes in corn flour with salt and pepper. Get 'em evenly coated, this is what gives that crispy bite.

Step three heat 2 tablespoon olive oil in a non-stick pan over medium heat. Fry tofu cubes until they’re golden and crisp all around. Then scoot them off the pan and set aside.

Step four, cook the broccoli. In the same pan, toss broccoli with a splash of water. Cover it up loosely and let steam for 4-5 minutes till it’s tender but still got a little snap. Remove and set that aside too.

Step five mix peanut sauce. In a small bowl whisk sesame oil, grated garlic, peanut butter, sriracha, dark soy sauce, and a pinch of salt together till smooth. It’s gonna smell kinda nutty and spicy.

Step six heat remaining 1 tablespoon olive oil over low heat in a pan. Pour in the peanut sauce and stir for 2-3 minutes till it thickens slightly. Toss in crispy tofu and steamed broccoli. Coat everything evenly with sauce. Serve it hot over rice or rice noodles and dig in!

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Easy Tweaks That Make Life Simple

• If you don’t have fresh garlic, garlic powder works in a pinch.
• You can swap broccoli for green beans or snap peas for a fresh twist.
• Pre-pressed tofu? Even better, saves time right there.
• Use store bought peanut sauce if you want to skip mixing your own.
• Make extra sauce and keep it for a quick lunch drizzle the next day.

What It Tastes Like Fresh From the Pot

The first bite hits you with that crispy tofu coated in a silky peanut sauce. It’s mildly spicy from the sriracha and smooth with a little sweet soy depth.

The broccoli gives a fresh snap that contrasts with the creamy sauce and tender tofu. You notice a nutty aroma from the sesame oil that lingers pleasantly.

That combo of crispy, creamy, spicy, and fresh makes your taste buds happy and sorta surprised.

You’ll catch yourself going back for seconds before you even remember to grab a drink. It works real good as a filling bowl for dinner or leftovers the next day.

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Making It Last All Week Long

Store leftovers in an airtight container in the fridge. It should keep well for 3-4 days. When you reheat, add a splash of water or broth to loosen sauce so it doesn’t dry out.

Freezing is possible but tofu texture changes a bit. If you freezer pack, thaw overnight in fridge and reheat gently so it stays tender.

If you prepping meals ahead, keep sauce separate and toss with tofu and broccoli just before serving. This keeps everything tasting fresher longer.

What People Always Ask Me

• Q Can I use soft tofu instead of extra firm? A I don’t recommend it for this recipe. Soft tofu won’t crisp well and gets mushier in pressure cooker.
• Q Can I make this vegan? A Totally, just check your soy sauce and hot sauce labels to keep it plant-based.
• Q What if I ain’t got a non-stick pan? A Use a well seasoned cast iron or a regular pan but watch tofu carefully so it doesn’t stick or burn.
• Q Can I add peanuts for crunch? A For sure, toasted peanuts sprinkled on top gives a nice texture boost.
• Q Does it work with brown rice instead of white? A Yep, though brown rice takes longer so cook separately before serving.
• Q How do I know when the sealing ring is good for pressure cooking? A Check for cracks or grime before you start. A good seal is key to lock in steam and get that valve hiss you need.

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Peanut Sauce Tofu and Broccoli Rice Bowls

These Peanut Sauce Tofu and Broccoli Rice Bowls come together quickly with crispy tofu, tender broccoli, and a rich homemade peanut sauce served over rice or noodles. A balanced, flavorful vegetarian bowl perfect for weeknight dinners.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 340 kcal

Equipment

• 1 Mixing bowl For whisking sauce
• 1 Non-stick pan For frying tofu and cooking broccoli

Ingredients

  

Main ingredients

• 200 g extra firm tofu press it good to get rid of moisture
• 175 g broccoli cut into small florets, bite size
• 3 tablespoon olive oil split for frying and sauce cooking
• salt and pepper to taste
• 2 tablespoon corn flour for coating tofu crispy
• 1 tablespoon sesame oil throws in a nutty aroma
• 2 cloves garlic grated
• 2 tablespoon peanut butter creamy, no weird chunks please
• 1 tablespoon sriracha sauce or another hot sauce you like
• 0.5 tablespoon dark soy sauce for richness
• 0.25 cup water just enough to loosen the peanut sauce

Instructions

 

Instructions

• Press the tofu to remove extra moisture, then cut into cubes.
• Toss tofu cubes with corn flour, salt, and pepper. Coat evenly.
• Heat 2 tablespoon olive oil in a non-stick pan over medium heat. Fry tofu until golden and crisp. Set aside.
• In same pan, toss broccoli with splash of water. Cover and steam for 4-5 minutes. Set aside.
• In a bowl, whisk sesame oil, grated garlic, peanut butter, sriracha, soy sauce, and salt until smooth.
• Heat remaining 1 tablespoon olive oil over low heat in pan. Stir in sauce for 2-3 minutes until thickened.
• Add crispy tofu and steamed broccoli. Toss to coat evenly with sauce.
• Serve hot over rice or rice noodles.

Notes

Store leftovers in fridge for 3-4 days. Reheat with splash of water or broth to loosen the sauce. Tastes great the next day as a quick lunch bowl.